Ingredients
Scale
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50 g) unsalted butter, chilled and cubed
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a mixing bowl, combine the sliced strawberries and granulated sugar. Let sit for 30 minutes to allow juices to develop.
- Preheat the oven to 425°F (220°C). In another bowl, mix flour, baking powder, and salt.
- Add the chilled butter to the flour mixture and mix until crumbly. Gradually add milk and vanilla extract until a dough forms.
- Turn the dough onto a floured surface and pat into a circle about 1 inch thick. Cut into rounds and place on a baking sheet.
- Bake for 12-15 minutes until golden brown. Let cool on a wire rack.
- In a bowl, whip heavy cream with powdered sugar until soft peaks form.
- To assemble, split the shortcakes, layer with strawberries and cream, and top with additional strawberries. Serve immediately.
Notes
- For extra flavor, add a splash of lemon juice to the strawberries.
- Shortcakes can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: strawberry shortcake, summer dessert, classic dessert